Lemon Bliss Tart

The Lemon Bliss Tart is a perfect balance of sweet and tart flavors in a beautiful, elegant dessert. With its buttery shortbread crust, silky smooth lemon filling, and delicate meringue topping, this tart delivers a refreshing citrus experience that’s both sophisticated and comforting. The bright yellow filling brings a ray of sunshine to any table, making it an ideal dessert for spring celebrations, summer gatherings, or whenever you need a cheerful sweet treat. This recipe combines classic French pastry techniques with straightforward methods, resulting in a bakery-quality dessert that’s achievable in your home kitchen.

Summary

This Lemon Bliss Tart features a crisp shortbread crust filled with a smooth, tangy lemon curd and topped with optional Italian meringue. The perfect balance of sweet and tart flavors makes this an elegant dessert for special occasions or a delightful treat for citrus lovers. Preparation time is approximately 45 minutes, plus 3 hours for chilling. Yields one 9-inch tart (8-10 servings).

Equipment

• 9-inch tart pan with removable bottom
• Food processor (optional, for crust)
• Medium saucepan
• Heatproof bowl
• Fine-mesh strainer
• Whisk
• Rubber spatula
• Kitchen thermometer (for meringue)
• Stand mixer or hand mixer
• Kitchen torch (optional, for meringue)
• Measuring cups and spoons
• Zester or microplane
• Citrus juicer

Ingredients

For the Shortbread Crust:

• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1-2 tablespoons ice water, as needed

For the Lemon Filling:

• 4 large eggs
• 2 large egg yolks
• 1 cup granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• ¾ cup fresh lemon juice (from approximately 4-5 lemons)
• ½ cup (1 stick) unsalted butter, cut into small pieces
• Pinch of salt

For the Optional Italian Meringue Topping:

• 3 large egg whites, at room temperature
• ¾ cup granulated sugar
• ¼ cup water
• ¼ teaspoon cream of tartar
• Pinch of salt

For Garnish (Optional):

• Thin lemon slices
• Fresh berries
• Mint leaves
• Powdered sugar for dusting

Instructions

For the Shortbread Crust:

1. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
2. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
3. Add egg yolk and pulse until combined.
4. Add ice water, 1 tablespoon at a time, and pulse just until dough comes together when pressed between fingers.
5. Turn dough out onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for 30 minutes.
6. Preheat oven to 350°F (175°C).
7. Roll chilled dough on a lightly floured surface to about ⅛-inch thickness and large enough to fit your tart pan.
8. Carefully transfer dough to tart pan, pressing into the bottom and sides. Trim excess dough.
9. Prick the bottom of the crust with a fork several times.
10. Line the crust with parchment paper and fill with pie weights or dried beans.
11. Bake for 15 minutes, then remove weights and parchment.
12. Return to oven and bake for an additional 10-12 minutes until golden. Cool completely.

For the Lemon Filling:

1. In a heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined.
2. Whisk in lemon zest, lemon juice, and salt.
3. Place the bowl over a saucepan of simmering water (double boiler), making sure the bottom of the bowl doesn’t touch the water.
4. Cook, whisking constantly, until mixture thickens enough to coat the back of a spoon (about 10-15 minutes). It should reach 170°F (77°C) on a thermometer.
5. Remove from heat and whisk in butter pieces until completely melted and incorporated.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps and zest.
7. Pour the warm filling into the cooled tart shell.
8. Refrigerate for at least 3 hours or overnight until set.

For the Optional Italian Meringue Topping:

1. In a small saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves.
2. Increase heat to medium-high and boil without stirring until syrup reaches 240°F (115°C) on a candy thermometer.
3. Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites with cream of tartar and salt on medium speed until frothy.
4. Increase speed to medium-high and beat until soft peaks form.
5. With the mixer running, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
6. Continue beating on high speed until the meringue is glossy and forms stiff peaks, and the outside of the bowl has cooled to room temperature (about 5-7 minutes).
7. Pipe or spoon the meringue onto the chilled tart.
8. Use a kitchen torch to lightly brown the meringue, if desired.

Notes

• The tart crust can be made 1-2 days ahead and stored at room temperature in an airtight container.
• The lemon filling should be made the same day you plan to assemble the tart.
• Without meringue, the finished tart can be refrigerated for up to 3 days.
• With meringue, the tart is best consumed within 24 hours.

Tips for Success

• Use fresh lemons for the best flavor. Meyer lemons can be substituted when in season for a slightly sweeter taste.
• When making the lemon filling, cook over medium-low heat and whisk constantly to prevent the eggs from scrambling.
• Straining the lemon filling ensures a silky smooth texture without any bits of cooked egg.
• For a perfectly clean slice, dip your knife in hot water and wipe dry between cuts.
• If you don’t have a kitchen torch, you can brown the meringue under a broiler, but watch it very carefully to prevent burning.

Additional Tips and Variations

• Lime Variation: Substitute lime juice and zest for the lemon for a different citrus flavor.
• Shortcut Version: Use a pre-made tart shell or graham cracker crust instead of making the shortbread crust.
• Coconut Twist: Add 1/2 cup toasted coconut to the shortbread crust for a tropical variation.
• Berries and Cream: Skip the meringue and top the chilled tart with fresh berries and a dollop of whipped cream.
• Individual Tarts: Make mini tarts in a muffin tin for elegant individual servings.
• Ginger Crust: Add 1-2 teaspoons of ground ginger to the crust for a warm, spicy note.
• Herbaceous Hint: Add 1 tablespoon of finely chopped fresh thyme or basil to the lemon filling for a subtle herbal twist.

Frequently Asked Questions (FAQ)

Q: Can I make this tart in advance? A: Yes. The crust can be made 1-2 days ahead, and the assembled tart (without meringue) can be refrigerated for up to 3 days. Add the meringue topping the day you plan to serve it.

Q: Why did my lemon filling not set properly? A: The filling may not have been cooked long enough or to a high enough temperature. Make sure it reaches 170°F (77°C) and thickens enough to coat the back of a spoon before removing from heat.

Q: Can I freeze this tart? A: The tart without meringue can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving. Meringue doesn’t freeze well, so add it after thawing if desired.

Q: What can I substitute for cream of tartar? A: You can substitute an equal amount of white vinegar or lemon juice for stability in the meringue.

Q: My crust shrunk during baking. What went wrong? A: Shrinkage typically occurs when the dough is overworked or not chilled enough before baking. Make sure to handle the dough minimally and chill it properly before baking.

Storage Options

• Room Temperature: The tart can be kept at room temperature for up to 2 hours before serving.
• Refrigerator: Store the tart in the refrigerator, covered loosely with plastic wrap, for up to 3 days without meringue or 24 hours with meringue.
• Freezer: The tart without meringue can be frozen for up to 1 month. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator.

Conclusion

This Lemon Bliss Tart brings together the perfect balance of flavors and textures – a buttery, crisp crust, velvety smooth lemon filling, and if you choose, a light, airy meringue topping. The bright citrus flavor makes it a refreshing finale to any meal, while its elegant appearance elevates it to special-occasion status. Whether you’re a seasoned baker or trying your hand at tarts for the first time, this recipe delivers reliable results and impressive flavor. The combination of sweet and tart, creamy and crisp creates a memorable dessert experience that will have everyone asking for seconds.